The best vegan gluten-free chocolate cake! Rich and decadent and made with simple ingredients. No one will ever guess it’s both vegan and gluten-free!
If you’re a regular reader of this blog then you’ll know that I don’t eat gluten-free. My mom and sister, however, do. So I love making them cakes and cupcakes when there’s a birthday or special occasion.
And honestly this cake is so good that there will never be a reason to make a gluten-free vegan cake and a ‘regular’ vegan cake for everyone else. If you have a gluten-free guest coming over for a special occasion then this is the cake to make for them and for everyone! There won’t be a single complaint I promise.
Of course if you love the look of this cake but only have regular all purpose flour on hand and you don’t need it to be gluten free then no problem. You can simply switch the gluten free flour for all purpose flour and get the same fantastic results. Or make our most amazing vegan chocolate cake instead.
How To Make Vegan Gluten Free Chocolate Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift gluten free flour and cocoa powder into a mixing bowl and add white sugar, baking soda, baking powder, salt and instant espresso powder and mix together.
- Prepare vegan buttermilk by adding 1 Tbsp lemon juice to a measuring jug and adding soy milk up to the 1 cup (240ml) line. Let it curdle.
- Prepare flax eggs by adding 2 Tbsp of ground flaxseed meal to a bowl and then adding 6 Tbsp hot water. Let it sit for a minute to become gloopy.
- Add the vegan buttermilk to the mixing bowl along with flax eggs, oil and vanilla extract. Stir into a thick batter.
- Now add in a cup of boiling hot water and whisk it in. The batter will be thin.
- Divide the batter between two 9-inch cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom).
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Allow to cool in the cake pans for a few minutes before transferring them to wire cooling racks to cool completely before frosting.
Ingredient Notes
Gluten-free all purpose flour. It’s essential that you use a gluten-free all purpose flour blend. I don’t recommend trying this recipe with any single type of gluten-free flour such as rice flour or almond flour or coconut flour. I would not expect this recipe to work in that case. It must be a blend that is meant to replace regular wheat flour.
Instant espresso powder. We use just a little instant espresso powder in this recipe which really helps to enhance the chocolate flavor. You don’t notice any coffee flavor at all in the cake, it’s just really chocolatey. You can use any espresso powder or instant coffee. Alternatively you can omit it altogether.
Vegan buttermilk. We made the vegan buttermilk using soy milk. But you can also make it using almond milk if you prefer.
Flax eggs. This recipe uses two flax eggs which is just a mix of ground flaxseed with hot water. You can make a chia egg the exact same way as a flax egg and use that instead. Or you can replace the flax eggs with 6 Tbsp of applesauce.
The Frosting
The frosting on this cake (as pictured) is the whipped version of our vegan chocolate ganache. It’s just 2-ingredients: vegan chocolate and coconut cream.
It’s not a very sweet frosting and so it’s ideal for those who prefer their frostings to be less sweet.
If you want a more traditional buttercream frosting then our vegan chocolate buttercream frosting will work great for this cake.
Recipe Q&A
What brand of gluten-free flour works best in baking?
We have tried this recipe with different brands of gluten-free flour blends and it has worked great with all. There can be some variety between brands but the main thing you want to look out for is that it must be a blend and it must be designed to replace regular flour in baking. That being said one of our favorite brands for consistent results is Bob’s Red Mill Gluten Free All Purpose Baking Flour (not sponsored, we just like the flour).
What size cake pans does this recipe adapt to?
You can make this cake in two 9-inch cake pans or three 8-inch cake pans. For a fatter cake you can also do it in two 8-inch cake pans, but increase the baking time to 35 minutes. For a 9×13 sheet cake bake for 35-40 minutes.
Can I make cupcakes from this recipe?
Sure! This recipe will make 18-24 cupcakes. If you want a perfect 12 cupcakes then check out our recipe for gluten free chocolate cupcakes.
Can this cake be made with regular all purpose flour?
Sure. Just replace the 2 cups of gluten-free flour with 2 cups of regular all purpose flour.
Storing and Freezing
Keep it stored in an airtight container at room temperature for 2-3 days. Or you can keep it in the fridge in an airtight container for up to 5 days.
It is also freezer friendly for up to a month if you want to freeze it.
More Gluten-Free Baking Recipes
- Vegan Gluten Free Carrot Cake
- Vegan Gluten Free Vanilla Cupcakes
- Gluten-Free Chocolate Cupcakes
- Vegan Gluten-Free Brownies
- Vegan Gluten-Free Banana Bread
- Vegan Gluten-Free Chocolate Chip Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Gluten Free Chocolate Cake
Ingredients
For the Cake:
- 2 cups Gluten Free All Purpose Flour Blend (272g)
- ¾ cup Cocoa Powder (63g) Unsweetened
- 2 cups White Granulated Sugar (400g)
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Instant Espresso Powder Optional*
- 1 cup Vegan Buttermilk (240ml) 1 Tbsp Lemon Juice + Soy Milk up to the 1 cup line*
- 2 Flax Eggs 2 Tbsp Ground Flaxseed + 6 Tbsp Hot Water*
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 cup Hot Water (240ml)
Frosting Options:
- 1 Recipe Vegan Chocolate Ganache Whipped*
- 1 Recipe Vegan Chocolate Buttercream Frosting
Instructions
- Preheat the oven to 350°F (180°C) and spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
- Sift the gluten free flour and cocoa powder into a mixing bowl and add the white sugar, baking soda, baking powder, salt and instant espresso powder and mix together.
- Prepare the vegan buttermilk by adding 1 Tbsp lemon juice to a measuring jug and adding soy milk up to the 1 cup (240ml) line. Let it curdle.
- Prepare the flax eggs by adding 2 Tbsp of ground flaxseed meal to a bowl and then adding 6 Tbsp hot water. Let it sit for a minute to become gloopy.
- Add the vegan buttermilk to the mixing bowl along with the flax eggs, oil and vanilla extract. Stir into a thick batter.
- Add the hot water and whisk it in. The batter will be thin.
- Divide the batter evenly between the two prepared 9-inch cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Allow to cool in the cake pans for a few minutes before transferring them to wire cooling racks to cool completely before frosting.
- Frost with whipped vegan chocolate ganache or vegan chocolate buttercream frosting.
Notes
- Gluten-free all purpose flour. It’s essential that you use a gluten-free all purpose flour blend. I don’t recommend trying this recipe with any single type of gluten-free flour such as rice flour or almond flour or coconut flour. I would not expect this recipe to work in that case. It must be a blend that is meant to replace regular wheat flour.
- Instant espresso powder. We use just a little instant espresso powder in this recipe which really helps to enhance the chocolate flavor. You don’t notice any coffee flavor at all in the cake, it’s just really chocolatey. You can use any espresso powder or instant coffee. Alternatively you can omit it altogether.
- Vegan buttermilk. We made the vegan buttermilk using soy milk. But you can also make it using almond milk if you prefer.
- Flax eggs. This recipe uses two flax eggs. If you don’t have ground flaxseeds you can replace the flax eggs with 6 Tablespoons of applesauce.
- The Frosting. The frosting on this cake (as pictured) is the whipped version of our vegan chocolate ganache recipe. It’s made with just 2-ingredients: vegan chocolate and coconut cream. It’s not a very sweet frosting and so it’s ideal for those who prefer their frostings to be less sweet. If you want a more traditional buttercream frosting then our vegan chocolate buttercream frosting will also work great for this cake.
- Cake Sizes. You can make this cake in two 9-inch cake pans or three 8-inch cake pans. For fatter cake layers you can also do it in two 8-inch cake pans, increase the baking time to 35 minutes. For a 9×13 sheet cake bake for 35-40 minutes.
- Cupcakes: This recipe will make 18-24 cupcakes. If you want a perfect 12 cupcakes then check out our recipe for gluten free chocolate cupcakes.
- Make it with regular all purpose flour instead. If you don’t want this cake to be gluten-free then you can just replace the 2 cups of gluten-free flour with 2 cups (250g) of regular all purpose flour.
- Storage: Keep it stored in an airtight container at room temperature for 2-3 days. Or you can keep it in the fridge in an airtight container for up to 5 days.
- Freezing: It is also freezer friendly for up to a month if you want to freeze it.
- Nutritional information is for cake only and does not include frosting. Nutritional information for the chocolate ganache or chocolate buttercream can be found on those separate linked recipes.
I have tried numerous gluten free vegan cake recipes with no success. I decided to try Loving It Vegan’s Vegan Gluten Free Chocolate Cake recipe for a special occasion, my son’s 40th birthday. The recipe was so easy to follow and make. I baked the cakes in 2 8in. cake pans which resulted in taller, perfectly shaped cakes. The flavor was chocolatey with a hint of coffee. I frosted it with your Vegan Chocolate Buttercream Frosting, making this the richest, most delicious cake I have ever made. I will definitely make this cake again! Thank you 😊
Yay! So happy to hear you and your family enjoyed the recipes Denise. Thanks so much for sharing and for your great review!
Such a lovely cake, everyone really enjoyed it ! I used apple sauce instead of flax eggs, almond milk, decaff coffee, reduced the quantity of sugar and it turned out amazing. Crumbly yet moist and rich, with the ganache frosting it was truly gorgeous. I will definitely keep the recipe, thanks a lot !
Thanks for sharing and for your lovely review Gaby!
This recipe was a winner at a Passover Seder. We subbed the wheat flour with quinoa flour.
Happy to hear it worked out for you Kay O! Thanks so much for your great review!
Applogies, can I please add to my question from a couple of days ago, if I use self raising flour for this recipe would I leave out the baking powder, baking soda and salt, or would it be best to use a little baking soda? Thank you.
I’m not sure as we haven’t tested the recipe with self raising gluten free flour, but maybe just leave out the baking powder and baking soda. The salt is what helps bring out the flavor in the cake.
Could I please ask if using self-raising gluten-free flour, whether it would be best to still use the baking powder? And also could I use a mashed banana instead of flax eggs? Thank you.
Hi Marie, we haven’t tested the recipe with these substitutions but you are welcome to experiment!